Make Fast Food Safer

Azodicarbonamide is a commonly used, legal food ingredient in bread, flour and whole wheat flour. Currently FDA approved, this dough conditioner is used to bleach flour and to make it fluffier with a texture that is more appealing to the consumer. When this is cooked with bread, it produces both biurea or urethane and semicarbazide, both of which are known to be carcinogens in mice. The FDA has approved the use of Azodicarbonamide at the maximum of 45 ppm, which if that maximum is used, the urethane now poses a carcinogen risk to humans according to the Centre for Science in the Public Interest. This dough conditioner is currently used in the United States of America and Canada as 45 ppm in restaurants including Subway, Arby's, Wendy's, MacDonalds, Starbucks, Burger King, Dunkin Donuts and so on. This food additive is not mandatory for bread making and there are many alternatives that do not pose a carcinogen risk to humans. Some of these restaurants have considered other options in the past for their bread additives. Currently the U.K, Australia, and the European Union have make the use of this additive illegal.

Help make fast food restaurants a safe option, sign this petition to remind Canadian restaurants that as consumers, we want safer fast food.